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| Effects of Ginger and Chili Pepper as well as Their Bioactive Components on the Formation of Heterocyclic Amines in Stewed Beef |
| LI Yuzhu, WANG Yong, XIE Tingting, ZHENG Wei, LIU Xingyun, XU Baocai, CAI Kezhou |
| 1.Engineering Research Center of Agricultural Bio-Chemicals, Ministry of Education, Hefei University of Technology, Hefei 230009, China; 2.Anhui Dongsheng Food Co. Ltd., Bozhou 236000, China; 3.Three Squirrels Co. Ltd., Wuhu 241000, China |
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Abstract This study was undertaken in order to investigate the inhibitory effects of ginger and chili pepper as well as their bioactive components on the formation of heterocyclic amines in stewed beef and the underlying mechanism. The results showed that ginger and chili pepper could significantly reduce the total amount of heterocyclic amines in stewed beef (P < 0.05). 6-Gingerol and capsaicin were respectively identified as the most abundant bioactive compounds in ginger and chili pepper by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The addition of 6-gingerol or capsaicin could significantly reduce the total amount of heterocyclic amines in stewed beef (P < 0.05). 6-Gingerol had stronger antioxidant activity in terms of free radical scavenging capacity compared with capsaicin, and hot water extracts from ginger and chili pepper, listed in descending order. The addition of 6-gingerol or capsaicin significantly increased the content of reducing sugar, creatinine and creatine compared with the control group (P < 0.05). The above results demonstrate that ginger and chili pepper can effectively inhibit the formation of heterocyclic amines in stewed beef, and the inhibitory effect is related to the antioxidant potency of the bioactive components they contain.
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2020, Vol. 34 
